Simona Cude | Bandera EC

This easy dish—the name means chickpea soup—gets a burst of vibrant flavor from lemon juice and capers. Cude recommends mashing some of the chickpeas before serving for a creamier soup.

2 tablespoons olive oil
1/2 onion, finely chopped
3 cloves garlic, minced
1 medium golden potato, diced
1 can (15 ounces) chickpeas, drained and rinsed
Pinch crushed red chile flakes
3 cups vegetable broth
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons lemon juice
2 cups croutons, divided use
2 tablespoons drained capers (optional)
Chopped fresh parsley (optional)

1. In a large soup pot over low heat, heat oil. Add onion and garlic and cook 2 minutes. Add potato and cook another 2 minutes.

2. Stir in chickpeas, chile flakes, broth, salt and pepper. Raise heat to medium-high and bring to a boil, then reduce to low and cook 20 minutes, stirring occasionally.

3. Remove from heat and stir in lemon juice. Taste and adjust seasonings if desired.

4. Add 1/2 cup croutons to each of 4 bowls and ladle soup over the top. Top with capers and parsley, if using.

Serves 4.